Search found 229 matches

by raleighcook15
Mon Apr 30, 2018 12:51 pm
Forum: Knife Recommendations
Topic: Looking for perfect set
Replies: 9
Views: 269

Re: Looking for perfect set

If I was looking get a set and wanted a tall nakiri, id look into Moritaka.
by raleighcook15
Fri Apr 13, 2018 8:27 pm
Forum: Pass Arounds
Topic: need testers/feedback
Replies: 22
Views: 840

Re: need testers/feedback

Very nice!
by raleighcook15
Sun Apr 08, 2018 7:29 pm
Forum: Classifieds
Topic: Yahiko White #2 Hakata 180mm - SOLD!
Replies: 7
Views: 384

Re: Yahiko White #2 Hakata 180mm - SOLD!

How did i miss this !?
by raleighcook15
Sun Apr 08, 2018 10:12 am
Forum: General Discussion
Topic: Over Compensating
Replies: 97
Views: 1908

Re: Over Compensating

Someone with skill may be able to "get by" but without a sharp knife you can't cut certain things "perfectly." Herbs won't stay as green with a dull knife, slices of steak won't look as clean, etc. In a professional environment (and for fine dining cooks) I believe tools that stay sharp with good gr...
by raleighcook15
Sun Apr 08, 2018 7:49 am
Forum: General Discussion
Topic: Over Compensating
Replies: 97
Views: 1908

Re: Over Compensating

I'm a professional I cook haute cuisine They requires a multitude of precise knife cuts Both for appearance and for uniformity of cooking Having s knife that keeps and holds an edge allows me not worry about sharpening. It's about performance and ability to help minimize the time I have to spend ou...
by raleighcook15
Thu Apr 05, 2018 10:01 pm
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 98
Views: 4975

Re: Yoshimi SG2 passaround idea

Beautiful pup!
by raleighcook15
Wed Apr 04, 2018 9:25 pm
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 98
Views: 4975

Re: Yoshimi SG2 passaround idea

Hi.... so I was able to get a little bit more board time in with this knife after a very cursory pass over a 3K stone. It somehow manages to convey power (force?) to the cutting motion which is nice. The stiction wasn't too gosh-awful bad. The edge on the other hand really still needs some work. I'...
by raleighcook15
Mon Apr 02, 2018 4:12 pm
Forum: General Discussion
Topic: Matsubara thinning and reetching
Replies: 3
Views: 203

Re: Matsubara thinning and reetching

Cutuu wrote:
Mon Apr 02, 2018 10:41 am
Was this the ks version? Im wondering if the bulge in the back was put there purposely, because of the ks's more beefy heel.
Its the ks version. As soon as I got it I got it reehanlded and sent to Ken
by raleighcook15
Fri Mar 30, 2018 10:26 am
Forum: General Discussion
Topic: I’ve been talking to this blacksmith...
Replies: 301
Views: 8652

Re: I’ve been talking to this blacksmith...

Here's a page that I set up so you can get notified when they arrive. He's charging me $25 each and it's going to take some money to ship them here via DHL so let's call it $28. I requested 25 of the nakiri and 25 of the santoku. https://www.chefknivestogo.com/knfogrbuy.html Once you folks get your...
by raleighcook15
Thu Mar 29, 2018 10:02 pm
Forum: Knife Recommendations
Topic: Masutani Knives
Replies: 6
Views: 282

Re: Masutani Knives

I actually bought my girlfriend the demascus santoku. She wanted to learn to cook with me and I don't let her touch my knives (though I love her dearly). It gets sharp and is thin behind the edge. The only downside to me for the price is the handle feels a little cheap but I imagine the average pers...
by raleighcook15
Sat Mar 24, 2018 10:53 am
Forum: Pass Arounds
Topic: need testers/feedback
Replies: 22
Views: 840

Re: need testers/feedback

Would always love to test drive your knives. Pmd
by raleighcook15
Tue Mar 20, 2018 8:41 am
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 98
Views: 4975

Re: Yoshimi SG2 passaround idea

Tracking says rob should receive it today!

Also thanks Ben, this knife did resonate with me much. It certainly was beautiful but sricking through product drove me nuts. Time is so important in a pro kitchen that this guy stayed tucked away.
by raleighcook15
Mon Mar 19, 2018 10:58 am
Forum: Pass Arounds
Topic: Yoshimi SG2 passaround idea
Replies: 98
Views: 4975

Re: Yoshimi SG2 passaround idea

Didnt get to play with it too much as I had a death in the family. It is however on its way to Rob! Ill send him tracking today or tomorrow.
by raleighcook15
Mon Mar 19, 2018 8:52 am
Forum: General Discussion
Topic: Books on restaurant butchery
Replies: 6
Views: 261

Re: Books on restaurant butchery

At risk of sounding like an ass... I would be much more inclined to tell you to go to a local butcher shop. Introduce yourself and hang your ego on the coat rack. Ask about some sort of quasi purpose built modified apprenticeship. Verbalize your mission clearly and honestly. With your current life ...
by raleighcook15
Fri Mar 16, 2018 7:43 pm
Forum: General Discussion
Topic: Boston vacation and Chef advice
Replies: 18
Views: 504

Re: Boston vacation and Chef advice

keithmarder wrote:
Fri Mar 16, 2018 7:32 pm
First off, you should come to NY instead.

But in Boston, you have to get to the iconic pizza place -- Pizzeria Regina
Also, go to Quincy Market...Get some Blue Points.
I'm from Nj, spent millions of hours in ny. That city will always have my heart!
by raleighcook15
Thu Mar 15, 2018 9:54 pm
Forum: General Discussion
Topic: Boston vacation and Chef advice
Replies: 18
Views: 504

Re: Boston vacation and Chef advice

Nice suggestions so far. More advice and suggestions always welcome
by raleighcook15
Thu Mar 15, 2018 5:08 pm
Forum: General Discussion
Topic: Books on restaurant butchery
Replies: 6
Views: 261

Books on restaurant butchery

What are some good books that detail restaurant butchery, different terms, anatony of animals etc?
by raleighcook15
Thu Mar 15, 2018 9:02 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 817
Views: 28768

Re: Show us your new knife!

rootbeersoup wrote:
Thu Mar 15, 2018 1:28 am
raleighcook15 wrote:
Tue Mar 13, 2018 11:02 pm
Not all new knives but new handles.
Https://www.instagram.com/p/BelCCP-AAL2/
Damn these are gorgeous. Love the third one especially.
The third one is a wakui, they were all handled by Cody Paul except the bottom one . Great guy to work with .
by raleighcook15
Wed Mar 14, 2018 8:25 am
Forum: General Discussion
Topic: Boston vacation and Chef advice
Replies: 18
Views: 504

Re: Boston vacation and Chef advice

Congrats! Being born and raised here, now living 5 miles from the freedom trail, I have never walked it. As a parent with two small kids, I don’t venture outside newton much. If you Uber out here, one of my new favorites is Olivia’s bistro. You can’t go wrong in the North End, just walk into anywhe...
by raleighcook15
Wed Mar 14, 2018 8:22 am
Forum: General Discussion
Topic: Boston vacation and Chef advice
Replies: 18
Views: 504

Re: Boston vacation and Chef advice

. You didn't illustrate how large the brigade is. Are you ESC or lead line?. Or kitchen supervisor. Shift lead. Sous A/B? Ect ect. Same rules apply but different hats come with the different layers of leadership. Congratulations. Its a decent size kitchen, 3 garde /pastry 1 meat cook, 1 meat veg Fi...